Ship Up to Boston for the Boston Wine and Food Festival

Events taking place from January through March feature renowned winemakers from around the world for expertly paired wine dinners, seminars, receptions and brunches.
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Photo courtesy of Boston Wine and Food Festival.

I always tell people I am very knowledgeable about food, but I never met a wine I don’t like. However, the more (and better quality) reds, whites and roses that I taste over the years, the more I am able to work on developing a discernible palate. I just need a little wine education. In the past, I’ve been lucky enough to sip fine wines at various tasting events, like the Newport Mansions Wine and Food Festival and an epic multi-course wine dinner at Cara at the Chanler, but more recently, I attended the opening reception for the Boston Wine and Food Festival at the Boston Harbor Hotel, which is taking place from January through March.

This event has been happening for thirty-four years, and it features renowned winemakers from around the world for expertly paired wine dinners, seminars, receptions and brunches. The wine and food pairing series is led by executive chef David Daniels, hotel sommelier Nick Daddona, and industry expert Nancy Bean, the executive director of WISE UP Events.

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Eric Asimov, New York Times wine writer.

Guests can choose from seminars to learn more about the winemaking process and themed dinners and brunches. While the opening reception featured a little bit of everything, the rest of the events will be more specific to wine regions, winemakers and more. Tonight, Jan. 20, guests will join New York Times head wine writer Eric Asimov “for an insightful taste and travel through the appellations of Northern Rhône.” The evening includes a Northern Rhône seminar and wine dinner. Tomorrow, Jan. 21, there will be the Rock and Rhône master class, for which guests will learn how “the mighty Rhône River gives its name to one of France’s greatest wine growing regions: the North with its varietal Syrah and Viognier wines, and the South, home to the Grenache grape, Châteauneuf-du-Pape and so much more.”

On Sunday, Jan. 22, there is a Cocktail Jazz Brunch featuring live jazz, innovative food and creative cocktail stations. And on Jan. 26, guests can learn about wines from “England to South Africa.” The evening begins “on the chalky soils of Kent and Sussex,” and travels “to the ancient soils of Africa.” Bartholomew Broadbent will guide guests from “English Fizz to the sun-soaked slopes of Cape Town and Swartland.” Champagne style wines will be served as guests sip and savor chef Daniels’ food pairings.

Other highlights include several versions of “Battle of the Cabs” on Jan. 28 and Feb. 2; the earlier one will tackle top producers in California, while the later one will spotlight the top Cabernets Sauvignon produced around the world. Other themes include “Bubbles Beyond Champagne,” “Hitchhiking through Napa,” “A Night in Paris,” and a “Valentine’s Champagne Brunch.” And we haven’t even gotten into the March events yet. See the full schedule here.

There’s a reason the event has endured for more than three decades.

“This year’s festival features dozens of unique events that introduce legendary wines, new and exciting vineyards, and opportunities to learn from the winemakers themselves while having an authentic vineyard-to-table experience,” says Boston Harbor Hotel’s executive chef David Daniels. “Every wine is so different; our team truly looks forward to creating one-of-a-kind menus that not only celebrate the individual wines but the winemakers who create them.”

And rest assured. Thanks to the wine education I got at the event, I can now tell the difference between a Barefoot blend and Napa cab. There’s no going back now.

Attendees of the 2023 Boston Wine and Food Festival can take advantage of a special room rate of $295, based upon availability.

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